Pate Recipe
This pate recipe is prepared with chicken livers and cream cheese. Flavored with jellied consomme and cognach to taste, this pate also has eggs and truffles in it. Seasoned to taste, it is chlled and can be served with toast.
Ingredients
2 tablespoons butter
3/4 teaspoon salt
1/2 pound chicken livers
Dash freshly ground pepper
2 hard cooked eggs
Cognac to taste
2 packages cream cheese
Canned jellied consomme
2 or 3 truffles, coarsely chopped
Directions
Melt butter in a saucepan.
Add chicken livers and cook, stirring frequently, until tender (about 8 to 10 minutes).
Work liver and eggs through a food grinder or blend in an electric blender.
If you use the latter method, do a small quantity at a time.
Work the cream cheese until soft, then combine with the ground liver mixture.
If you have a blender, put it all back in the container and give it another whirl to make it as smooth as possible.
Then stir in truffles, salt, pepper, and cognac.
To prepare Pate en Bellevue: Line a small mold (2 cup size) with jellied consomme or aspic, decorate with strips of truffles and the whites of hard cooked eggs.
Cover these with a second layer of consomme.
Chill thoroughly.
Fill center with the chicken liver pate and cover with another layer of consomme.
Chill thoroughly again.
Unmold and serve with toast.
Add chicken livers and cook, stirring frequently, until tender (about 8 to 10 minutes).
Work liver and eggs through a food grinder or blend in an electric blender.
If you use the latter method, do a small quantity at a time.
Work the cream cheese until soft, then combine with the ground liver mixture.
If you have a blender, put it all back in the container and give it another whirl to make it as smooth as possible.
Then stir in truffles, salt, pepper, and cognac.
To prepare Pate en Bellevue: Line a small mold (2 cup size) with jellied consomme or aspic, decorate with strips of truffles and the whites of hard cooked eggs.
Cover these with a second layer of consomme.
Chill thoroughly.
Fill center with the chicken liver pate and cover with another layer of consomme.
Chill thoroughly again.
Unmold and serve with toast.
